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Strawberry Syrup {No Refined Sugar}

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  • Author: Rebecca Neidhart
  • Total Time: 30 minutes
  • Yield: Approximately 2 cups 1x
  • Diet: Vegan


This homemade strawberry syrup is a perfect topping for pancakes, waffles, ice cream, and more! No refined sugar, gluten, and dairy free.


  • 1 lb. strawberries (see note on frozen berries)
  • 1/41/3 cup honey or maple syrup
  • 2 Tbsp. lemon juice
  • Pinch of salt


  • Dice 1 lb. of strawberries.
  • Place a fine-mesh strainer over a bowl and set it aside.
  • Place the strawberries, honey or maple syrup, lemon juice, and salt to a saucepan.
  • Bring it to a simmer over medium-low heat, stirring occasionally. A foam will develop on top–scoop it off and discard it.
  • Continue to simmer the syrup until it has reduced to about half, stirring every couple of minutes. This should take about 20-30 minutes.
  • Once the syrup has finished cooking, pour it into the strainer and allow the syrup to drain into the bowl beneath. Let it sit for a while as the thick syrup can take a bit to work through the strainer.
  • Transfer the syrup to a jar and cool before using. You can also save the strawberry bits and spread them over toast.
  • The strawberry syrup will keep for up to two weeks in your refrigerator.


Strawberry Syrup is a fairly simple, straightforward recipe. However, if you have any questions, please refer to the blog post above for more information.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast and Brunch
  • Method: Cooking
  • Cuisine: American